Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making
Review articleOpen access
Yafang Yu - No affiliation found
2018/03/01 Full-length article DOI: 10.1016/j.lwt.2017.11.001
Highlights•Pears and navel oranges were used as substrates for spontaneous sourdoughs.•Dough retention capacity was strengthened by spontaneous sourdoughs.•Texture and FAAs concentration of breads were influenced by sourdoughs.•The 15 yeasts and 26 LAB strains from the pear sourdough were identified.•The 21 yeasts and 18 LAB strains from the navel orange sourdough were identified.
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